Chef de partie, banquets, services aux chambres et cafétéria/Banquets, In r

at  Four Seasons

ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

*DUE TO LOCAL LAWS, WE PRIORITIZE APPLICANTS WHO HAVE PERMISSION TO WORK IN CANADA.

The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for a person who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service.

JOB SUMMARY

Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

DESIRED QUALIFICATIONS AND SKILLS

• MAPAQ certification is required for all kitchen positions;
• Ability to communicate fluently in French and English, both orally and in writing (expert level );
• Cooking school or culinary institute education or equivalent experience;
• Minimum five (5) years culinary or related work experience;
• Advanced culinary knowledge is expected for this position;
• Previous supervisory experience is preferred;
• Working knowledge is generally learned on-the-job;
• Ability to operate , maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill;
• Proficient knife skills and ability to multi- task;
• Move about facility and stand for long periods of time;
• Must be available to work days , nights, and weekends as required .

What’s in it for you?

• Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs, etc ) after probationary period;
• Discounts at MARCUS Restaurant and our 5- Star Spa;
• Employee theme recognition days and events- Employee of the month, Years of service celebrations, birthday events, etc … ;
• Complimentary meal per shift in our employee dining room (Café 1440 ) ;
• Retirement plan with employer contribution;
• Paid time off vacation days and 2 additional floating holidays per year;
• Excellent training and development program;
• Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability).
• And more!

CORE RESPONSIBILITIES

• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion , and presentation standards;
• Complete mise en place and set-up station for breakfast, lunch, and/or dinner service;
• Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs;
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met;
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill;
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures;
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages ; return all food items not used to designated storage areas, being sure to cover/date all perishables;
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies;
• Work harmoniously and professionally with co-workers and supervisors;
• Assist in prep work of vegetables and condiments as required for the next shift;
• Perform other tasks or projects as assigned by hotel management;
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Manual;

THE LIST OF TASKS SPECIFIED ABOVE IS NOT EXHAUSTIVE, THE FUNCTION WILL REQUIRE A CONSTANT ADAPTATION TO SITUATIONS OF HIGH ACTIVITY AND SPECIFIC MANAGEMENT OF CUSTOMER RELATIONS.

• Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.